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Level4
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2021-06-18 1090 views
Japanese chef Adachi San from Kami has his own shop now. Nice comfortable interior. Counter seats 10 ppl max. 2 small private rooms. Only 1 set of 12 sushi pieces available for lunch. 2 seatings. Ours started at 12pm.First to come was a piping hot steamed egg with ikura on top and mochi bits inside.Next was 2 slices of octopus and 魚子Then came the sushi:鲬魚 (flathead)深海池魚 (Shima-aji)金目鯛 (Kinmedai)赤貝牡丹蝦小肌 (Kohada)- not pricey but uncommon in Hong Kong, as many ppl considered it too acidic (as it is
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Japanese chef Adachi San from Kami has his own shop now. Nice comfortable interior. Counter seats 10 ppl max. 2 small private rooms.
Only 1 set of 12 sushi pieces available for lunch. 2 seatings. Ours started at 12pm.
First to come was a piping hot steamed egg with ikura on top and mochi bits inside.
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Next was 2 slices of octopus and 魚子
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Then came the sushi:
鲬魚 (flathead)
深海池魚 (Shima-aji)
金目鯛 (Kinmedai)
赤貝
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牡丹蝦
9 views
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小肌 (Kohada)- not pricey but uncommon in Hong Kong, as many ppl considered it too acidic (as it is usually marinaded in vinegar for a few days).
8 views
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中 toro- slight variation of the Kami style: 4 thin pieces of toro one on top the other on the piece of rice instead of wrapping around it.
6 views
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赤身 (akami)- aged for a few days
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魷魚
10 views
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姫鱒 (trout)
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昆布 uni
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Toro hand roll- very crispy seaweed.
Red miso soup.
Tamago.
21 views
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As dessert, a choice of milk custard or green tea IceCream with cracker. I chose the latter.
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In summary, yummy traditional sushi. Fresh ingredients. Rice was on the acidic side. Recommended. (Wanted to book again for dinner but was told that they are fully booked till August.)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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